Roasted Ratatouille

Roasted Ratatouille
Photo by Cookbook cover image courtesy of Random House


  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 garlic cloves
  • 3 large tomatoes
  • ¼ cup flat-leaf parsley
  • 3 tablespoons basil
  • 1 pound large eggplant
  • + 4 more ingredients
    • 2 large onions
    • 1 red bell pepper
    • 4 medium zucchini
    • 2 tablespoon olive oil

1. Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 475°F. Line a large rimmed cookie sheet with foil and coat with nonstick spray. 2. In a large mixing bowl, toss the eggplant, garlic, onions, zucchini, and bell pepper with the olive oil until the v...

View full recipe at Epicurious


Variations on Roasted Ratatouille

  • Roasted Ratatouille
    • +9 other ingredients

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